Low Calorie Irish Stew
|Boneless leg lamb||2 Pound, cut into cubes, fat trimmed|
|Condensed beef broth||1 Can (10 oz) (Plus Water To Make 3 Cups)|
|Onions||2 Large, sliced|
|White turnips||1 Pound, sliced, pared|
|Carrots||1 Pound, sliced, pared|
|All purpose flour||3 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
1. Combine lamb, bay leaf, salt, pepper and beef-broth mixture in a large saucepan or kettle. Heat to boiling. Lower heat; cover; simmer 50 minutes, or until meat is almost tender. Remove from heat; refrigerate several hours, or overnight.
2. About 45 minutes before serving time, skim off all surface fat from stew; remove bay leaf. Reheat to boiling; add onions, turnips and carrots. Cover; simmer 30 minutes, or until vegetables are tender.
3. Combine the flour and water to make a smooth paste; stir into simmering stew. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Garnish with chopped parsley, if you wish.